Spanish potato tortilla

With all those beautiful potatoes I’ve been getting in my YYC Growers Harvest Box, I’ve been perfecting my version of a Spanish potato tortilla. Something I’ve been playing around with for a while.

If you’re still trying to figure out what to make the special mom(s) in your life for brunch – because you should be making her brunch, this recipe is perfect! Plus it will look like you put in a whole bunch more work than you actually did; the recipe’s pretty simple.

If you’ve ever made one before you’ll notice I cook mine a little differently than most recipes you’ll find – but I find the consistency of the potatoes turns out much better this way.

INGREDIENTS

1 lb. thinly sliced potatoes (a waxy or all-purpose potato will work best, you want to stay away from starchy ones like russets)

1/4 cup thinly sliced red onions

3 thinly sliced garlic cloves

1 tbsp. olive oil + 1/3 cup olive oil

1/4 tsp. salt

1/8 tsp. pepper

5 eggs + sprinkle of salt & pepper

OPTIONAL GARNISHES

Smoked Paprika Aioli

1/4 cup of mayonnaise

1 tsp. smoked paprika

Quick Tomato Jam

11/2 cups whole cherry tomatoes

1 tbsp. balsamic vinegar

2 tbsp. sugar

DIRECTIONS

Preheat oven to 350F.

Add a tbsp. of olive oil to a medium sauce pan and heat on medium heat.

Add onions and garlic and cook until soft. Then add the rest of the olive oil, let heat for 2-3 min. Add potato slices, salt and pepper and cook for about 10-12 min. flipping halfway through. Try and keep them separated so they don’t stick together.

Grease a 9″ pie pan. Drain oil from sauce pan and pour potatoes into pie pan ensuring they are spread out overlapping evenly. Bake in the oven for 15 minutes.

Meanwhile in a bowl whisk together egg and a sprinkle of salt until they are light and fluffy and set aside.

Remove potatoes from oven and pour eggs over potatoes. Bake in the oven for another 12-15 min. Then broil on low for 3 min.

Remove from the oven and let cool. Remove the oven from the pie pan and cut into wedges or cut into wedges in the pan and serve with your favourite garnish (see below for ideas).

While the omelette is baking in the oven you can put together whatever garnish you like.

For the smoked paprika aioli – stir together 1/4 cup of mayonnaise with 1 tsp. of smoked paprika (you can pick this up at Bulk Barn).

For the quick tomato jam (you can make this jam ahead of time) – heat a small saucepan over medium heat and add tomatoes and balsamic vinegar. Stir often until the tomatoes begin to burst open. Add the sugar and continue to cook until the tomatoes break down fully and mixture starts to bubble. Turn heat down to low and simmer for about 10 min. Remove from heat and let cool. Jam will thicken as it cools.

If you want a smooth sauce, you can blend it until it’s pureed. I like it a little chunkier, so I leave it as is.

Once cooled you can transfer to an airtight jar and keep in the fridge for up to 5 days.

There are so many other things you can add as a garnish or to the actual omelette itself. My suggestions are – arugula on top, prosciutto on top, maybe a little parmesan or asiago in the omelette itself, roasted red peppers would be great on top too. Whatever you love with eggs, should go well so add your personal touch!

I hope this recipe gives you a new way to use your potatoes and surprises and delights the special mom(s) in your family.